Method and apparatus for serving mulled wine

ABSTRACT

A method and apparatus for serving a heated alcoholic beverage is disclosed. The method and apparatus includes supplying an alcoholic beverage mix, such as a mulled wine mix, which is connected to a serving tap. The mulled wine is heated between leaving the source and being serviced from the tap.

BACKGROUND OF THE INVENTION

This invention relates to serving mulled wine.

Mulled wine is wine optionally containing sugar, herbs, spices andperhaps egg-yolk and other additives, which is heated. Indeed, theinvention is concerned with serving any heated beverage that can besupplied in pre-mix form, and in particular, aside from mulled wine, isalso concerned with toddies, which usually involve spirits, water andsugar, heated. Thus, for example, sake and fruit cups are also withinthe scope of the invention.

Customarily, a mulled wine is prepared as a mix and heated in a pan fromwhich it is served by a ladle or by dipping cups, rather as a fruit cup.A toddy is normally prepared as a mix of the various ingredients in aglass to which is added hot water from a kettle.

Neither of these preparation methods is satisfactory from the point ofview of dispensing hot beverages in a bar.

The present invention provides a method and apparatus for serving mulledwine (which, as mentioned, includes toddy) which avoids the disadvantageof the conventional preparation methods.

BRIEF SUMMARY OF THE INVENTION

The invention comprises a method for serving mulled wine in which amulled wine mix is supplied from a source connected to a serving tap andheated between leaving the source and being served from the tap.

The mix may be delivered from the source into a standard servingmeasuring vessel and then heated. By “standard serving” is meant anyvessel capacity that may be regarded as a local or statutory standard—aserving of 125 ml is often regarded as a standard wine serving. Servingsfor hot toddy, of course, could be different.

The vessel may be of the kind known as an “optic” in which the contentsare delivered through the tap while the vessel is closed to the source,and once the contents have been delivered, the tap is closed and a freshcharge admitted from the source. Th e term “optic” usually implies aglass vessel the action of which can be visually checked and which, innormal use, is subject to inspection by weights and measures inspectors.

The mix may be heated to a predetermined temperature (say 50° C.) andmay be served from the tap automatically on reaching the predeterminedtemperature.

The method may use microwave or electric resistance heating. In thelatter case, the mulled wine mix may be passed through a heated tube, inwhich the heating is effected on the flowing mix, or the heating may beeffected on the mix while held in a holding vessel. The mix may bedelivered into an optic, then discharged therefrom and thence passedthrough the tube.

The invention also comprises apparatus for serving mulled wine,comprising a heating vessel having a connection to a supply of mulledwine mix and a serving tap, the apparatus being comprised in a bar-topserving format and being adapted to receive a charge of mulled wine mixfrom the supply thereof into the vessel, there to heat up said charge,thence to deliver the heated charge through the tap.

The connection to the supply of mulled wine mix may comprise a seatingfor an upturned bottle of mix.

The heating vessel may comprise an “optic” type vessel.

Thermostatic means may limit the temperature to which the mix is heated.

The apparatus may comprise means to automatically deliver the mixthrough the tap once heated—actuated, for example, by the thermostat. Athermostat may, of course, simply give an indication as to when theserving temperature is attained, so that a glass may be presented to theoptic for filling in the usual way.

The heating vessel may comprise a flow-through vessel in which the mixis heated as it flows towards the tap. The mix may flow past the innerand outer surfaces of the flow-through vessel. The apparatus may furthercomprise an optic into which the mix is delivered, the flow-throughvessel being adapted to receive the mix when said optic is discharged.

Alternatively, the heating vessel may comprise a holding vessel in whichthe mix is held whilst being heated.

BRIEF DESCRIPTION OF THE DRAWINGS

Embodiments of mulled wine serving apparatus and methods according tothe invention will now be described with reference to the accompanyingdrawings, in which:

FIG. 1 is a diagrammatic sectional elevation of a first embodiment,;

FIG. 2 is a diagrammatic elevation of a second embodiment;

FIG. 3 is a diagrammatic sectional elevation of a third embodiment;

FIG. 4 shows components of a heating connector;

FIG. 5 is a diagrammatic, cut away elevation of a fourth embodiment;

FIG. 6 is a side elevation of a bar top arrangement; and

FIG. 7 is a front elevation of a bar top arrangement.

The drawings illustrate methods of and apparatus for serving mulled winefrom a bottle 11 of mulled wine mix, i.e. wine, sugar, spices, lemon andso on according to the recipe. The essence of the method is concernedwith the delivery of a heated drink, the ingredients are, of course,optional, so by mulled wine is to be understood essentially any heatedalcoholic or non-alcoholic beverage including glühwine, punches, toddiesand so forth.

The usual manner of preparation of such drinks is sufficientlytroublesome as to preclude them from the regular offering of barsexcept—in the case of glühwine, for example—where a substantial batchmay be prepared and kept heated in anticipation of ready sale to skiers.By and large, it is not considered desirable to keep the beverage hotfor any length of time.

A recipe for Old Castle Punch is “The Art of Mixing Drinks”, based onEsquire Drink Book, Bantam Books, New York, 1956 requires the melting oftwo cups of loaf sugar in one quart of water in a granite saucepan,letting the mixture come to the boil. Two bottles of Rhine wine areadded reducing the heat under the saucepan. A lump of sugar is soaked ina silver spoon, and a pint of good rum poured gradually over. The punchis served very hot as it comes off the fire. Not the sort of thing thatcan be handled by a barman in a theatre interval for the occasionalclient not wanting the standard gin and tonic.

In the present proposal it is envisaged that the mulled wine mix will besupplied as a branded item in bottles—though this does not, of course,preclude a barman making up his own recipe which will keep, bottled, insuch quantities as may be appropriate to the type of bar, the season ofthe year and so forth. Such a bottle is what is referred to hereinafteras “the source” though it must be remembered that other kinds of sourceare not excluded from consideration, nor need the mix be prepared aheadof serving—the source may be two or more sources of components, say asyrup laced with spices and a separate bottle of wine which are mixed atpoint of sale. Other sources might comprise, for example, a winebox oreven a vat which might be stored on a shelf or in a cellar. In thelatter instance, a suitable pumping arrangement would be required inorder to transport mix from the cellar to the point of use.

In any event, the mulled wine mix, in the present examples, is suppliedfrom the source—bottle 11—connected to a serving tap 12 and heatedbetween leaving the source 11 and being served from the tap 12.

The mix, in the embodiments described herein, is delivered from thesource 11 into a standard serving measuring vessel 13. As mentionedabove a standard serving may merely mean a standard serving for aparticular bar or for a particular drink, and does not necessarily implyconformation to any weights and measures regulations—but usually will,of course.

In FIGS. 1 and 2, the vessel 13 is of the kind known as an “optic”(though neither is a standard kind of optic) in which the contents aredelivered through the tap 12 while the vessel 13 is closed to the source11 and, once the contents have been delivered, the tap 12 is closed anda fresh charge admitted from the source.

In all embodiments described herein, the mix is heated to apredetermined temperature.

In the embodiment of FIG. 1, the mix is served from the tap 12 onreaching the predetermined temperature. A thermostat device 14 measuresthe temperature of the mix in the vessel 13 and lights an indicator lamp15 at the predetermined temperature. The glass 10 to be filled can thenbe pushed up on to the contact bar 16 of the optic vessel 13 to releasethe heated mix through the tap 12 into the glass 10.

A microwave heating jacket could surround the vessel 13 but, asillustrated, the vessel 13 contains an electric resistance heatingelement 17—like, perhaps, a kettle element—connected to the main supplyby an on/off switch 18.

This simple and inexpensive arrangement could, of course, be madeautomatic by arranging that pushing the glass 10 up against the bar 16switches on the heater 17 and, when the thermostat 14 senses thepredetermined temperature, the heater 17 is switched off and the opticvalves operated to discharge the optic while sealing off the source11—the valves not, of course, being connected directly to the stem 19,but being actuated electrically.

A slightly different arrangement might have the valves connected to thestem 19 but the bar 16 having some initial lost motion that on initialupward pressure from the glass 10 turns on the heater 17 but keeps thestem 19 locked in position, to be released, with simultaneous heaterswitch-off, on the correct temperature being reached. It would bedesirable to have the vessel contents heated within the compass of a fewseconds only, with such an arrangement.

FIG. 2 depicts a “flow through” embodiment in which the heater 21 isexternal to the vessel 13, being in the form of a metal tube of helicalform through which a heating current flows when the vessel 13 releasesits charge. The current and its duration are arranged to be such thatthe mix reaches the desired temperature by the time it leaves the end ofthe tube. Such an arrangement may avoid the build up of deposits insidethe vessel that may be experienced when the mix is heated in the vessel.

In any event, it may be arranged that vapours arising during the courseof heating the mix, possibly as a result of any remanent heatvapourising any droplets remaining in the apparatus after the bulk ofthe charge has been delivered, can be released to atmosphere as aattractant to encourage further sales.

It may also be arranged that a droplet or two is “leaked” to the heaterduring quiet business times to advertise the product.

FIG. 3 depicts another “flow through” embodiment which comprises twotubular members 30, 32 and two heating connectors 34, 36. The firsttubular member 30 is formed in a conductive material, preferably a metalsuch as stainless steel. The first tubular member 30 is resistivelyheated via the two heating connectors 34, 36. Electrical connection to apower supply (not shown) is made via bolts 31, 33 (partially shown inFIG. 3) each of which locates in a grooved aperture circumferentiallylocated on the heating connectors 34, 36. The heating connectors 34, 36have a longitudinal channel into which the first tubular member 30 islocated, via a friction fit. The spout of a funnel 37 also locates inthe longitudinal channel of the upper heating connector 34. The heatingconnectors 34, 36 further comprise a plurality of circumferentiallyspaced apertures 39. The second tubular member 32 is formed in anon-conductive material, preferably a plastic, and surrounds the firsttubular member 30 and the heating connectors 34, 36.

In use, the mix flows from a source into the funnel 37 and thence intothe upper heating connector 34. A portion of the mix flows through thefirst tubular member 30 and is heated by the inner surface thereof. Theremainder of the mix flows out of the circumferentially spaced apertures39. This latter portion of the mix then flows past the outer surface ofthe first tubular member 30 and is heated thereby. The heated mix exitsfrom the lower aperture of the second tubular member 32, said loweraperture thereby comprising the tap 12. A portion of this heated mixexits via the longitudinal channel of the lower heating connector 36,whilst a further portion exits from around the periphery of the lowerheating connector 36. Careful adjustment of the number and size of thecircumferentially spaced apertures 39 results in a substantially 50-50division between the portions of mix being heated by the inner and outersurfaces of the first tubular member 30. It is an advantage that bothsurfaces of the first tubular member 30 are used in the heating process,since efficiency is increased.

A third tubular member 50 provides protection for the arrangement(another consequence of such shielding being that the arrangement has amore aesthetically pleasing appearance).

FIG. 5 depicts a further “flow through” embodiment. In common with FIG.3, this latter embodiment comprises three tubular members 30, 32, 50,two heating connectors 51, 53 and a funnel 37. FIG. 4 shows thecomponents of the upper heating connector 51, which comprises a tubularbody 38 having a grooved circumferentially located aperture 40 intowhich a bolt 42 may be positioned. Electrical connection to a powersupply (not shown) is made with a lead 44 which is attached to aconnecting piece 46 which in turn is coupled to the bolt 42 with one ormore nuts 48. The tubular body 38 has a longitudinal channel 47 intowhich the first tubular member 30 is located (at 47 a) by a frictionfit.

A slightly different configuration is adopted with the lower heatingconnector 53, the bolt 42 now being located in the longitudinal channel47, which is grooved. A single circumferentially located aperture 40 ora plurality thereof may be provided—the function of the aperture orapertures 40 is now to permit mix to flow therethrough.

In use, the contents of the source flow down the funnel 37 into theupper heating connector 52 and thence into the first tubular member 30.The mix then flows from the circumferentially located aperture 40 (thefirst tubular member 30 terminating above the aperture 40), eventuallyexiting the system and entering a recipient glass via the tap 12 whichcomprises one end of the side arm 52. By employing this “dual pass”approach, all of the contents of the source are heated by both the innerand outer surfaces of the first tubular member 30, resulting in i) moreefficient heating, ii) a reduction in the length of the first tubularmember 30 which permits the use of a physically smaller arrangement andiii) a reduction in the required heating time. A small residue willremain in the second tubular member 32 after a sample of mulled wine hasbeen discharged, and it is desirable that the system is able to removethis residue. The residue might be removed by a syphon, or dischargedvia a suitable mechanically or electronically actuated valve, such as asolenoid.

The “flow through” embodiments of FIGS. 3 and 4 require some form ofmetering which permits the correct quantity of mix to be extracted fromthe source and flowed through the heating stage. FIGS. 6 and 7 depict apreferred embodiment which is adapted for convenient coupling with.atraditional bar optic arrangement. FIGS. 6 and 7 show a source (orbottle) 11 in connection with a standard optic 60. The source/opticarrangement is positioned on a shelf 62 with a clamp 64. A column 66extends downwardly from the clamp 64 towards the bar top or workingsurface. The column 66 supports a platform 68 upon which a heater powersupply 70 is positioned, and also provides support for the heatingarrangement 72. The heating arrangement 72 employed might be, forexample, the embodiments depicted in either FIG. 3 or 5.

The arrangement of FIGS. 6 and 7 also comprises a lever 74, pivotablymounted on the column 66, which can be pivoted thereabout in order todispense mix from the optic 60. Any residue is collected in a tray 76.

The arrangements described are exemplary only; other variants willsuggest themselves to the reader on the basis of the disclosure herein.

What is claimed is:
 1. A method for serving a heated alcoholic beveragecomprising the steps of: providing a vessel connected to a serving tap,the vessel comprising: a top opening and a bottom opening, the vesselhaving disposed within a first stopper attached to the top opening and asecond stopper attached to the bottom opening; a source of an alcoholicbeverage mix positioned at the top opening of the vessel; a heater forheating the alcoholic beverage to a predetermined temperature, theheater being disposed within the vessel; a sensor for actuating thesecond stopper when the alcoholic beverage reaches the predeterminedtemperature and, a tap connected to the bottom opening of the vessel,wherein when the sensor is activated, the second stopper moves away fromthe bottom opening and the first stopper engages and closes the topopening of the vessel thereby closing the top opening from the source;supplying an alcoholic beverage mix from a source into the vessel;heating the alcoholic beverage mix between leaving the source and beforeserving the alcoholic beverage mix from the tap; dispensing the heatedalcoholic beverage mix through the tap for immediate serving; and,refreshing the vessel with a fresh charge from the source after servingthe heated alcoholic beverage mix through the tap.
 2. The methodaccording to claim 1 wherein the alcoholic beverage mix is a mulled winemix.
 3. The method according to claim 1 wherein the heater includes amicrowave heater.
 4. The method according to claim 1 wherein the heaterincludes an electric resistance heater.